Friends, hello! Let's cook rice with tomatoes. According to the recipe I selected, it should turn out quite tasty, very simple and quick to prepare. When cooked correctly, rice should be crumbly and the resulting dish can be a full breakfast or dinner in its own right, or a side dish for fish or meat. In general, you can imagine freely. True, some rules still have to be followed.
So, to obtain crumbly boiled rice, you must first fry it in a small amount of oil (vegetable or butter) or melted fat. After this, you need to cook the rice at a low boil in a strictly dosed amount of liquid. Cooking should take place over low heat and the rice should not be stirred during it, otherwise it will turn out to be a viscous porridge.
You need to take exactly twice the volume of water from the rice. Now the recipe:
We will need:
- Rice – 300 g;
- Butter – 80 g;
- Water – twice the volume of rice;
- Salt, pepper and herbs - to taste.
Let's prepare it like this:
Place a large saucepan over low heat and melt some butter in it. We measure out the amount of rice we need and pour it into the melted butter. Fry the rice, stirring constantly with a wooden spoon for about 2-3 minutes, until the grains absorb the fat and darken.
Pour the rice with double the volume of boiling water, add salt and stir so that the grains do not stick to the bottom. After this, reduce the heat so that the water barely boils and cover the pan with a lid.
Cook the rice over very low heat for 18-20 minutes, being careful not to stir it or lift the lid. When all the liquid is absorbed by the grains, remove the pan from the stove. Add butter, cut into small pieces. Using two forks, carefully mix the rice and butter.
While the rice is cooking, take a few tomatoes, dip them in boiling water, remove the skin and cut into 4 parts. Fry the tomatoes in butter, adding salt and pepper. When the rice is cooked, transfer the fried tomatoes into the pan with the rice and stir gently.
Bon appetit, friends! How do you like this rice with tomatoes? Leave your comments and subscribe to our updates!
All the best!
Vlad Andreev.
Arroz de tomate is one of those low-key, non-touristy dishes that make Portuguese cuisine leave such a deep impression on the soul. The rice is imbued with the flavors of ripe tomatoes and (which the Portuguese value as much as the Spaniards), and a slightly burnt crust forms at the bottom of the dish, for which all this cooking may have been started.
Arroz de tomate is the same national dish in Portugal as, say, green cabbage soup, but the best rice with tomatoes is prepared in Alentejo, where the most delicious Portuguese tomatoes come from.
You can make Arroz de tomate in a cast iron pot, but I was eager to try out a clay pan I bought in Mallorca. Cooking dishes in earthenware is one of the features of Portuguese and Spanish cuisines. An activity that is not very practical in our practical times invariably produces excellent results. In this case, the rice turned out to be unusually aromatic, with the taste of a departing sweet summer tomato.
Well, and the rice crust, the crust...
Ingredients:
- 1.5 kg of ripe tomatoes;
- olive oil;
- 1 large onion, finely chopped;
- 2 cloves garlic, minced;
- a pinch of saffron;
- ½ tsp. smoked paprika;
- salt, ground black pepper;
- 1 tbsp. tomato paste;
- 1-2 bay leaves;
- 350 gr. rice for paella or risotto (round grain);
- parsley.
Cut 3-4 tomatoes into 4 parts, remove the seeds and place them in a blender. Cut the tomatoes into pieces and set aside.
Cut the remaining tomatoes in half and add to the blender along with the seeds.
Puree the tomatoes until pureed and transfer to a sieve placed over a large bowl.
In a frying pan (should be oven safe) over medium heat, fry the onion and garlic in a little olive oil for 10 minutes until the onion is lightly browned.
Add saffron and smoked paprika, stir and cook for 2 minutes.
Add the chopped tomatoes to the pan and cook for another 3 minutes until most of the liquid has evaporated.
Lastly, add tomato puree, bay leaf and 1-2 tbsp. olive oil and salt. Cook, stirring, for another 3 minutes. Transfer the mixture to a plate.
The tomatoes in the sieve should give up all their liquid during this time. Using a spoon, squeeze out all the juice, leaving only the seeds - you should get 1.2 liters of juice. If not enough, add a little warm water.
Preheat the oven to 190C.
Reheat the pan in which you fried the onions and tomatoes, add rice and 1 tbsp. olive oil. Cook for 2 minutes until the rice is lightly browned. Add the fried tomatoes, stir and use a spoon to flatten the rice.
A simple combination like rice with tomatoes, gives enormous scope for culinary imagination. These ingredients can become part of the first or second course, salads and appetizers, and can also be included in a winter canning recipe. Even the simplest rice side dish can be complemented with tomato sauce and stewed vegetables, add a mixture of herbs and you will have an unsurpassed side dish.
Soup with rice and tomatoes
Flavorful and easy to prepare soup with rice and tomatoes will take its rightful place in your family’s daily menu. You must remember that the first dish should be present in the diet daily, this contributes to the normal functioning of the gastrointestinal tract. You can prepare soup not only in summer, during the vegetable season, but also in winter, when fresh tomatoes are most often replaced with paste or sauce.
If you are preparing soup in the summer, take the following set of products: three medium-sized tomatoes, pork for broth, two peppers, two large potatoes, one carrot and one onion, two eggs. You can add a piece of hot pepper to the tomato soup for piquancy, but be careful not to let the seeds fall into the spoon. It is advisable to add a spoonful of sugar for sweetness and salt to taste, and you can also use other spices: coriander, dried cilantro or saffron. As for rice, it is better to use round rice, and to prevent the soup from becoming too thick, just add two tablespoons.
Let's start cooking with broth; you can use a small piece of pork, chicken, or prepare a lower-calorie vegetable broth for this. The pork must be cooked for an hour and a half, then the meat can be removed and the soup can be prepared from the resulting broth. Separate the meat from the bones and cut into small pieces; we will add it at the end of cooking.
We will also add hard-boiled and diced eggs to the finished soup, but you can skip this step; this will change the taste of the dish a little, but it will remain just as tasty.
Heat vegetable oil in a frying pan, fry finely chopped onions and grated carrots, then add bell peppers, cut into thin strips, and tomatoes, from which the skin must first be removed, into the frying pan. While you are preparing the frying, the diced potatoes will simmer in the broth until almost done. When the vegetables in the pan become soft, rice with tomatoes and onions place in a saucepan and add the selected herbs and spices. Mix all ingredients and cook for 10 minutes until the grains become soft.
All ingredients can also be ground in a blender; tomato puree soup with crispy croutons will be a real decoration for your lunch, and fish with tomatoes and rice- an ideal second course.
Salad with rice and tomatoes
Cereals are often added to salads, so the tomato appetizer becomes more satisfying, and its neutral taste sets off the richer flavors of other ingredients. That's why it's popular tomato salad recipe with rice, which combines sour tomatoes and the neutral taste of cereal.
These salads include appetizers, the recipe of which includes seafood - mussels, shrimp, even crab sticks. If you are preparing a salad for a holiday table, you can use miniature cherry tomatoes, cut in half.
Recipe for tomatoes with rice
We often cook with tomato or cream filling, but you can change it a little tomato rice recipe, and prepare delicious stuffed tomatoes with a cheese crust. For eight stuffed fruits, we will need a third of a glass of long-grain cereal, one onion, 250 g of minced meat, a couple of cloves of garlic, vegetable oil for frying, ground pepper and salt. Preparing the stuffed tomatoes will take about an hour.
First of all, we boil the cereal until cooked; it should turn out crumbly. Peel the onion and garlic and finely chop. Fry in vegetable oil until soft, then add the minced meat to the vegetables and fry it over high heat for several minutes, stirring constantly, until it turns white.
At this time, prepare the fruit: cut off the top and remove the pulp from the inside with a spoon, leaving the walls intact. For stuffing, you need to choose medium-sized fruits with smooth, intact walls. The thickness of the barrel, after we have removed the pulp, should be about one centimeter.
We will also use the pulp to prepare the filling; it must be cut and added to the minced meat, and the prepared cereal and spices should be sent there to taste. Can also be mixed rice with tomatoes and cheese for the filling. Fill the tomato barrels with the finished filling and cover them with the cut off lids. Place the fruits on a baking sheet greased with oil and place in an oven preheated to 180. After 20 minutes they will be ready.
Rice with vegetables and tomatoes
If you are looking for the perfect side dish for meat or fish dishes, then the best solution would be a dietary rice with vegetables and tomatoes. You can add carrots, onions, corn and peas, green beans and the easiest option is to buy frozen mixed vegetables. This dish is prepared very quickly; they need to be simmered together with the cereal in a frying pan.
Eg, rice with sun-dried tomatoes You can cook it in a slow cooker, then the grains will definitely turn out crumbly. In addition to a few pieces of sun-dried tomatoes, we will add onions and carrots.
In vegetable oil in the “Baking” mode, fry the onion, cut into thin half rings, until transparent, stirring with a wooden or silicone spatula. Then add carrots and sun-dried tomatoes, fry for a few minutes and you can add the washed cereal. After this, you can pour broth into the bowl - vegetable or meat, at your discretion, you can also add a few “cubes”. You will need twice as much broth as cereal. The multicooker lid should be closed and the “Pilaf” mode should be set.
Be sure to add herbs and spices; you can use a mixture for pilaf or suneli hops. When serving the side dish, sprinkle it with chopped herbs, and be sure to serve with aromatic garlic sauce.
Rice with tomatoes is the easiest risotto, considering that risotto can be made with anything. Typically, the composition of risotto is determined by local traditions and the local assortment of products at the market. And, of course, the season.
So in Italy, in the northern region of Lombardy, there is a city where the culinary traditions of the population are closely connected with sweet pepper - paprika. Voghera (Italian: Voghera) is a small town. Less than 40 thousand inhabitants.
In addition to special culinary traditions, the city is famous for its famous residents: fashion designer Valentino, the Maserati brothers - founders of the Maserati automobile company.
Vogherese cuisine is simple and straightforward, and has always been closely linked to agricultural products. Gastronomic traditions have been formed over decades under the influence of neighboring cuisines. The main focus of Vogere cuisine is vegetables, most often peppers.
The Vogere kitchen, since the first appearance of pepper in Europe, has carefully preserved recipes for preparing dishes in which pepper plays a dominant role. Well, risotto, the most characteristic dish of the north of Italy.
Residents of Vogere believe that there are two dishes worthy of respect: pepper and risotto with tomatoes and peppers. Rice with tomatoes and peppers, or as they say, paprika risotto, Vogere's calling card.
The essence of tomato and pepper risotto is a combination of high-starch rice, red peppers and tomatoes. The risotto is sprinkled with Parmesan, which complements the taste and improves the consistency of the dish.
Rice with tomatoes. Step by step recipe
Ingredients (2 servings)
- Arborio rice 1 cup
- Olive oil 2 tbsp. l.
- Sweet red pepper 1 PC
- Ripe tomato 2 pcs
- Onion 1 piece
- Garlic 1-2 cloves
- Parmesan 30 gr
- Salt, black pepper Spices
- Risotto requires high-starch Italian rice. Such rice is capable of absorbing liquids (water, broth, broth) several times its own volume. The most common varieties of rice for risotto are arborio, carnaroli, and baldo.
Italian rice for risotto - arborio
- For pepper risotto you need small ripe red bell peppers and ripe tomatoes. These will determine the color of the risotto.
Tomatoes, red peppers and onions
- Remove seeds from red bell peppers and remove stems. Finely chop the pepper into pieces twice as small as the vegetables are cut for. Peel the onion and chop finely. Scald the tomatoes with boiling water, remove the seeds and skin. Chop the tomato pulp with a knife. There is no need to grind it too much.
- Heat olive oil in a saucepan and fry peeled and flattened garlic cloves. When the garlic begins to darken and flavor the olive oil, discard it.
Fry garlic cloves in olive oil
- Fry chopped onion in olive oil until soft. It is enough if the onion just becomes soft; there is no need to fry until golden brown.
Fry chopped onion in olive oil
- Add chopped red pepper to the onion. Add a little salt and pepper to taste. Fry the onion and pepper, stirring vigorously, until the pepper becomes soft and begins to change color.
Add chopped red pepper to the onion
- Add arborio rice to the fried vegetables, fry everything together for 2-3 minutes.
Add arborio rice to sautéed vegetables
- Pour a glass of vegetable broth into the saucepan. Broth (vegetable, chicken, meat) is a common liquid that is used to prepare risotto. For vegetable broth, you should boil carrots, onions, soup roots, potatoes, etc. in advance. in the required amount of water. Many people, without bothering themselves, add ordinary water from a kettle or, what can you do, dissolve a bouillon cube in boiling water.
- Stir in rice and vegetables. Once the boil begins, reduce the heat and, covering the saucepan with a lid, cook the risotto over low heat.
Cook risotto adding liquid in batches
- When the first portion of liquid has been absorbed by the rice, add boiling broth in small portions, and add the next portion only after the rice has absorbed the previous one. Arborio cooks until tender for 20-25 minutes.
- When the rice is almost ready, add chopped tomato pulp to the rice and add additional salt to the risotto.
Add chopped tomato pulp to rice
- Continue cooking on the lowest heat you can manage. The rice should be soft and creamy, but still have a barely perceptible firm center inside each grain. Add broth to the rice until the rice and tomatoes resemble regular rice porridge.
- Sprinkle the rice and tomatoes with finely grated Parmesan and stir.
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